Turkey salad with cranberry vinaigrette
Leftovers. I once heard that if Thanksgiving is the biggest eating day of the year then the day after is the second biggest eating day of the year. I completely agree with this! Now I’m one of those people that is very content to eat the exact same thing I ate for dinner the next day, and maybe the day after that. But by the fourth day I have to have something different!
To compound that, Stag, caveman hubby, left the day after to go visit family in a faraway cave, and the kids flew the cave too! So here I am with MUCHO leftovers. As I looked at these tired left overs an idea formed in my head. “Hey I think I know what to do with this! Make a salad!” And lo and behold it turned out fantastic.
One of the things I have been amazed at since I have turned primal is how tasteless “boneless skinless” poultry is. I mean, it used to be my staple! Now I can hardly choke it down. So right away I decided to add some fat to the turkey breast meat, since that was all there was left. You know what I’m going to say right? BACON! Oh yeah. Then I made a cranberry vinaigrette out of the cranberry sauce and oh my gosh. I’m sold. Enjoy my friends!
- For the Salad
- Salad greens enough to fill two big salad bowls
- Turkey or chicken meat enough for two salads
- Four pieces of bacon fried and crumbled, reserve the fat
- ½ apple diced
- 1 tablespoon of minced red onion
- 2 tablespoons of chopped hazelnuts
- 2 stalks of celery, diced
- 2 tablespoon of blue cheese crumbled (optional but amazing)
- Finely minced fresh rosemary (optional but amazing)
- For the cranberry Vinaigrette
- Pan drippings of from the bacon
- 1 shallot minced
- Or 2 tablespoons of onion minced
- 1 -2 cloves of garlic minced
- ½ cup of cranberry sauce
- 2 tablespoons of white wine vinegar
- 2 tablespoons of olive oil (optional)
- Salt and pepper to taste
- To make the vinaigrette; after you fry up the bacon, in the reserved bacon grease sauté over medium heat, the shallot and garlic till just barley fragrant, then add the cranberry sauce. Stir constantly because it is going to want to stick to the pan. Add the vinegar and stir some more. If the vinaigrette seems to thick add the olive oil at the last minute. I did not. Adjust the seasonings and voila!
- Fill up your salad bowls with greens and add the turkey, apples, onion and hazelnuts evenly between the bowls. Crumble the rosemary, bacon and blue cheese on top. Drizzle on the cranberry vinaigrette and get ready for a mouth explosion!
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What a divine, seasonal & superb tasty salad! I love this: easy to do, so good for you & that cranberry vinegraite is sublime!
Thanks for sharing, my friend! I hope all is well! 😉
This is a recipe fully loaded with taste and anti-aging nutrients. This recipe is as good as it gets, can’t wait to try this and share it will friends.